Sunflower Seed Basil Pesto
Every year I plant several basil plants in my little garden. I just love basil… It’s fragrant, versatile and tastes so amazingly fresh. I’m really happy because this has been a surprisingly good year for my basil. The bugs have left most of the plants alone and the weather has been just perfect for the rest of the plants in the garden. When I walked outside this morning, I noticed immediately that it was time to harvest some of those gorgeous green leaves.
Basil ready to be picked. I don’t know what I like better… The beautiful bright green leaves or the fresh herbaceous aroma.
Thyme. One of my favorite herbs… The tiny delicate leaves are packed with flavor.
Mammoth Dill. This is the first time I have tried growing dill in my garden. I just love the delicate little yellow flowers!
Basil blossoms. I pinch the blossoms off to encourage additional growth on my basil plants.
The main ingredients for my Sunflower Seed Basil Pesto.
My Sunflower Seed Basil Pesto is easy to make, nut free and delightfully vegan. I like to use my pesto on pasta, pizza and especially on a warm crusty baguette with fresh mozzarella and sliced heirloom tomatoes. Makes about 1 cup. Enjoy! Tessa
- 2 cups fresh basil leaves lightly packed
- 3 cloves garlic minced
- 1/2 cup sunflower seeds (roasted and shelled)
- 1/2 tsp salt or to taste
- 1/2 to 1 tsp lemon juice or to taste (to prevent browning of the pesto)
- 1/4 cup olive oil or more if necessary
Add all ingredients except olive oil to a food processor. Pulse food processor while adding a steady stream of olive oil. Scrap sides and pulse until well blended. Taste and correct your seasonings. Use immediately or store (covered) in refrigerator up to 24 hours. Makes about 1 cup.